The science of chocolate
- Microbial communities shape the flavour of fine chocolate
As a microbiologist by training, I have always found microbes interesting. Currently I work with bacterial strains and communities, but unfortunateley not in the realm of cacao. hence it is high time for some microbiology on the science of chocolate. Cocoabean fermentation is most often left to chance; a spontaneous fermentation. Farmers pile beans into wooden boxes, baskets or heaps, cover them and let microbes that happen to be present in the enviroment (on the pods, in the boxes, in the air) do the fermentation work. That unpredictability is a big part of the reason why fermentation outcomes (and the… Read more: Microbial communities shape the flavour of fine chocolate - Refining and conching decrease the aroma complexity of dark chocolateChocolate aroma (volotiles) is shaped by so many different things: the terroir, genetics, fermentation and roasting are only a few things that shape the flavour profile of the chocolate we eat. What happens later, either in the factory or on smaller scales in homes, especially the steps of refining and conching, noticeably change the so called volatile compounds (the molecules that evaporate and reach your nose). The authors of this paper look at exactly that: how the volatile profile changes from cocoa liquor, to flakes after refining, to the finished chocolate after conching. What motivated the authorsThe authors explain in… Read more: Refining and conching decrease the aroma complexity of dark chocolate
- Wild or Introduced? The cacao populations in South AmericaCacao has been moved around the globe by people for thousands of years. That makes it surprisingly difficult to tell whether a population of cacao trees is truly wild or the result of human transport and cultivation, making them introduced. This paper tries to tackle exactly that question, using genomic data. What motivated the authorsTraditionally, cacao variations were categorised into two main groups, Criollo and Forastero, with a third hybrid group, called Trinitario. Starting 2018, further studies showed this classification does not fully cover the genetic diversity present in the, by now, eleven identified populations: Amelonado, Caquetá, Contamana, Criollo, Curaray,… Read more: Wild or Introduced? The cacao populations in South America
Chocolate posts
- Organising my first chocolate tasting: The program
Following up on my chocolate selection, comes the next step: setting up the program.What an exciting journey this was! I was given a 3-hour timeframe with a break that provided savory food. A strong emphasis on “There should be enough chocolate”. I thought about it a lot and came up with an interactive talk(or rather listen) and taste program. In short, I started with an introduction of myself (and why I stood before people), followed by explaining how one should taste (not eat) chocolate. Then we tasted two different bars. I explained the manufacturing process, after which we again tasted… Read more: Organising my first chocolate tasting: The program - Organising my first chocolate tasting: Choosing the chocolates
To the people around me, I often talk about chocolate and don’t hesitate to explain why I call the stuff you buy in the supermarket ‘candy’. This led to a colleague of mine asking if I’d be interested in organising a chocolate tasting. A full evening, including food. I tried to rise to the challenge and said yes! Where to start?As a chocolate enthusiast, trying to educate the people around me on the amazing fine and craft chocolate the world has to offer, I could not say no to this opportunity. Thus after weeks of preparations, thinking about how to… Read more: Organising my first chocolate tasting: Choosing the chocolates - Eurobean 2025
A summer full of chocolate…. Who would have thunk?Yes, August 2025, I visited the Industry museum in Chemnitz, where the EuroBean festival took place. I’ve heard about this festival several times, but never managed to make it there. Figured 2025 would be the year to rent a car and make my way. Even though I still had plenty of chocolate stock at home, I went with the familiar curious mindset: always on the lookout for the next interesting chocolate creation, looking for both new makers, and the ones I’ve come to love. The start of it all was a bit… Read more: Eurobean 2025
Nieuwste recepten
- Yoghurt frambozen taart
- Gember koekjes met pecan noten en havermout koekjes
- Bananenbrood met kaneel crumbel
- Mon Chou Crunch Cup
- Karamel taart
- Brownies extra choco
- Lemonbars
- After Eight cupcakes
- Vanille vla
- Mini chocolade cupcakes
Food talk
- The big five: Vocht
Graag wil ik jullie wat meer vertellen over ‘The big five’ van de (thuis)bakker, zoals Eke Mariën ze in zijn bakboek ‘bakken met kennis’ noemt. Meel, vet, eieren, vocht en suiker. Vocht wordt vaak vergeten of men ziet het niet gezien als een ingrediënt. Zelf vond ik dit de lastigste van de 5 om uit te leggen, vooral omdat het zo gigantisch veel omvat. Meestal (uitzonderingen nagelaten) is vocht onmisbaar in je baksel. De slogan van het stoepje “I Love Natte Cake” is bekend bij vele, maar hoe zit het nu precies met vocht? Hoe gebruik je melk, water en… Read more: The big five: Vocht - The big five: Suiker
Graag wil ik jullie wat meer vertellen over ‘The big five’ van de (thuis)bakker, zoals Eke Mariën ze in zijn bakboek ‘bakken met kennis’ noemt. Meel, vet, eieren, suiker en vocht. Suiker is een ‘hot en happening’ thema en het gebruik van verschillende soorten geeft een ander resultaat in je baksel. Hoewel ik zeker geen expert ben, deel ik graag met je wat ik na wat zoeken, luisteren, lezen en speuren heb geleerd over suiker. - The big five: Eieren
Graag wil ik jullie wat meer vertellen over ‘The big five’ van de (thuis)bakker, zoals Eke Mariën ze in zijn bakboek ‘bakken met kennis’ noemt. Meel, vet, eieren, suiker en vocht. Een ei hoort erbij! Of toch niet? Een ei is enorm veelzijdig en zeer voedingsrijk. Bakken zonder eieren is een uitdaging. Graag vertel ik jullie wat ik na wat zoeken, luisteren, lezen en speuren heb geleerd.
By Diënty 